I was pleasant surprised by this dish. Dorie's warm weather pot-au-feu was a fantastic flavorful taste of spring. The pot-au-feu starts with sauteed spring onion and garlic in extra-virgin olive oil. Next comes, the carrots, new potatoes and broth. For my new potatoes, I used these beautiful fingerling potatoes from the farmers market. The spinach, asparagus, and shiitake mushrooms are next. The pot-au-feu is finished with chopped fresh basil and a poached egg. I choose to have it for breakfast because I'm always looking for a healthy low carb way to start my day. This dish hit the mark.
Check out the variations made by other folks participating in French Fridays with Dorie. http://www.frenchfridayswithdorie.com/